johnskevena Posted February 9, 2006 Report Share Posted February 9, 2006 Cracking post lad :( This should be pinned. Keep up the good work Henry d Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted February 9, 2006 Report Share Posted February 9, 2006 Well done HD no no one has any excuse not to prep their own. LB :( Quote Link to comment Share on other sites More sharing options...
beatingisbest Posted February 9, 2006 Report Share Posted February 9, 2006 excellent! i could have really needed that sort of thing when i started!!!!! Quote Link to comment Share on other sites More sharing options...
paul6806 Posted December 30, 2011 Report Share Posted December 30, 2011 A great step by step tutorial. Many thanks. Quote Link to comment Share on other sites More sharing options...
blacky Posted December 30, 2011 Report Share Posted December 30, 2011 The carcase and thigh bone/drumstick is used to make stock to lift your cooking to another level,I shall post how to make stock soon. BON APPETIT Henry did you ever post about making stock? Quote Link to comment Share on other sites More sharing options...
Lennie Posted January 30, 2012 Report Share Posted January 30, 2012 Excellent tutorial. Great pictures too! If I could be so bold, the only thing I would have done differently would have been to pull the legs so the tendons came out, but it's not essential. Quote Link to comment Share on other sites More sharing options...
APV Posted February 14, 2013 Report Share Posted February 14, 2013 Excellent Henry. Quote Link to comment Share on other sites More sharing options...
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